Categories: dinner

Ingredients

• cooking spray 3 sprays
• uncooked acorn squash 1 medium
• olive oil 1 tsp
• uncooked onion(s) 1 medium, chopped (1 cup)
• minced garlic 2 tsp
• ground cumin 3⁄4 tsp, divided
• table salt 1⁄2 tsp, divided
• ground cinnamon 1⁄8 tsp
• chickpeas 15 oz, rinsed and drained
• water 1⁄4 cup(s)
• raisins 1⁄8 cup(s), chopped
• cilantro 1⁄4 cup(s), chopped
• fresh lemon juice 2 tsp
• sliced almonds 2 Tbsp, toasted
• uncooked 99% fat-free ground turkey breast 4 oz
• canned diced tomatoes 1⁄2 cup(s)

Directions

1. Preheat oven to 375°F. Coat a baking sheet with cooking spray;

2. Slice squash in half, stem to bottom; scoop out seeds. Place squash on prepared pan, cut sides-down; bake until tender, 50 minutes.

3. Meanwhile, while squash is baking, heat oil in a large nonstick over medium-high heat; add onions and cook, stirring frequently until onions are nice and golden, 8 minutes.

4. Stir in garlic, 1/2 tsp cumin, 1/4 tsp salt and cinnamon; cook, stirring until fragrant, 30 seconds. Stir in chickpeas, water and raisins; cook, stirring, until hot and raisins are soft, 2 minutes.

5. When squash is tender, remove from oven; flip squash over. Sprinkle hot squash with remaining 1/4 tsp each salt and cumin.

6. Stir cilantro and lemon juice into chickpea mixture; divide evenly between squash halves. Sprinkle each half with 1 tsp almonds; serve while hot.

7. Serving size: 1 filled squash half

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